cassava from farmer indonesia
Konnyaku (Amorphophallus konjac; English: konjac; Japanese: konnyaku; Korean: ; gonyak; Chinese: ; pinyin: j ru) is a type of tuber plant belonging to the genus Amorphophallus that grows in areas warm subtropical to tropical such as East Asia, Japan, southern China to Indonesia. Other names in foreign languages are konjac, konjaku, devil's tongue, or elephant foot yam (although this last name is also assigned to suweg A. paeoniifolius)
Konnyaku is an annual plant that grows from large tubers with a diameter of 25 cm. This tuber is a modification of the stem. The leaves measure 1.3 m from the base, pinnate, and divided into various leaflets. The flowers are produced in a flower sheath (spatha) protected by a dark purple protective leaf (bractea) measuring up to 55 cm.
Pure coconut oil (English: virgin coconut oil) is coconut oil made from fresh coconut raw materials, extracted from the oil or the kernel, processed by controlled heating or without heating at all, without chemicals and RDB.
Coconut oil 2.jpg
Distillation of coconut oil as above results in the content of essential compounds needed by the body intact. Pure coconut oil with the main content of lauric acid has antibiotic, anti-bacterial and fungal properties.
Pure coconut oil, or better known as Virgin Coconut Oil (VCO), is a modification of the coconut oil manufacturing process so that it produces products with low water content and free fatty acid content, clear color, smells good, and has a long shelf life, which is more of 12 months.
The manufacture of virgin coconut oil has many advantages, namely:
does not require expensive costs, because raw materials are easily obtained at low prices
processing is simple and not too complicated, as well as
minimal energy use, because it does not use fuel, so that the chemical and nutritional content is maintained, especially the fatty acids in the oil.
When compared with ordinary coconut oil, or often referred to as cooking oil (copra coconut oil), virgin coconut oil has a better quality. Copra coconut oil will be brownish yellow in color, odorless, and easily rancid, so that its shelf life does not last long (less than two months). From an economic point of view, virgin coconut oil has a higher selling price than copra coconut oil, so studies on the manufacture of VCO need to be developed.
fresh carrot straight from our plantation, carrot have many benefits and are used in several countries. Carrot have high vitamins for the body.
cassava chips from indonesia
best quality ginger.1 ginger weighing 100g, packaging in net sacks, all direct produce from farmers
Shallots (Allium ascalonicum) are a member of the allium family, closely related to onions, garlic, and chives. Whether diced, minced, or sliced, shallots are used for seasoning dishes, either with a soft onion undercurrent or a pop of sharp acidity similar to a hint of garlic. They can also be used to brighten vinaigrettes.
Fresh potatoes straight from our farm, potatoes have many benefits and are used as carbohydrates in several countries
fresh potatoes straight from our plantation, potatoes have many benefits and are used in several countries. tomatoes have high vitamins for the body.
Agarwood, aloeswood, eaglewood or gharuwood is a fragrant dark resinous wood used in incense, perfume, and small carvings. It is formed in the heartwood of aquilaria trees when they become infected with a type of mold (Phialophora parasitica). Prior to infection, the heartwood is odourless, relatively light and pale coloured; however, as the infection progresses, the tree produces a dark aromatic resin, called aloes (not to be confused with Aloe ferox, the succulent commonly known as the bitter aloe) or agar (not to be confused with the edible, algae-derived agar) as well as gaharu, jinko, oud, or oodh aguru (not to be confused with bukhoor), in response to the attack, which results in a very dense, dark, resin-embedded heartwood. The resin-embedded wood is valued in Indian-North Eastern culture for its distinctive fragrance, and thus is used for incense and perfumes. Its name is believed to have first and foremost Sanskrit origin, formed from â??Aguruâ??. The aromatic qualities of agarwood are influenced by the species, geographic location, its branch, trunk and root origin, length of time since infection, and methods of harvesting and processing.[1]
Cultivated aloes/agar wood
Uninfected aquilaria wood lacking the dark resin
One of the main reasons for the relative rarity and high cost of agarwood is the depletion of the wild resource.[2] Since 1995, Aquilaria malaccensis, the primary source, has been listed in Appendix II (potentially threatened species) by the Convention on International Trade in Endangered Species of Wild Fauna and Flora.[3] In 2004, all Aquilaria species were listed in Appendix II; however, a number of countries have outstanding reservations regarding that listing.[3]
Coconut Sugar is produced by Evaporating the Palm Sap derived from the Flowers of Coconut trees.Coconut Sugar is great as 100% Natural Sweetener and No Added Sugar, Chemicals, Additives and Preservatives at all. Total Production Process is free from any kind of bleaching.
Coconut Sugar contains all the natural goodness of Coconuts, especially it is Rich in Minerals such as Magnesium, Potassium, Zinc, Iron and good source of B Group Vitamins.
Coconut Sugar contains very low Glycemic Index comparess to the other Sugars and Sweeteners. Also, coconut sugar provides Slow-release Energy providing healthy sustena
Coconut Sugar is produced by Evaporating the Palm Sap derived from the Flowers of Coconut trees.Coconut Sugar is great as 100% Natural Sweetener and No Added Sugar, Chemicals, Additives and Preservatives at all. Total Production Process is free from any kind of bleaching.
Coconut Sugar contains all the natural goodness of Coconuts, especially it is Rich in Minerals such as Magnesium, Potassium, Zinc, Iron and good source of B Group Vitamins.
Coconut Sugar contains very low Glycemic Index comparess to the other Sugars and Sweeteners. Also, coconut sugar provides Slow-release Energy providing healthy sustena
Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.
Turmeric is commonly used for conditions involving pain and inflammation, such as osteoarthritis. It is also used for hay fever, depression, high cholesterol, a type of liver disease, and itching. Some people use turmeric for heartburn, thinking and memory skills, inflammatory bowel disease, stress, and many other conditions, but there no good scientific evidence to support these uses.
Don't confuse turmeric with Javanese turmeric root (Curcuma zedoaria).
Coronavirus disease 2019 (COVID-19): Some experts warn that turmeric may interfere with the body's response against COVID-19. There is no strong data to support this warning. But there is also no good data to support using turmeric for COVID-19. Follow healthy lifestyle choices and proven prevention methods instead.
The name "galangal" may derive from Persian qulanjan or Arabic khalanjan, which in turn may be an adaptation of the Chinese gao liang jiang. Its name in India comes from the same root, including kulanja in Sanskrit, kulanjan in Hindi, and kholinjan in Urdu.
